Have you ever shied away from making a soufflé, thinking it’s too complicated, too much effort, or destined for leftovers? Well, it’s time to banish those thoughts! We’re here to introduce you to the ultimate single-serving delight: a Solo Cheese Soufflé that’s so simple, it truly feels like a “bougie” dish without the fuss.
Forget the culinary snobbery; this “egg aristocrat” is designed for the everyday cook, and frankly, it’s as straightforward as making scrambled eggs, so long as you don’t overthink it! You’ll feel like royalty without any waste or excess food to deal with.

Cheese Souffle
Souffles are the aristocrats of the egg world and they're much easier that people believe. This particular Cheese Souffle goes well with a salad or a green vegetable.
Ingredients
- ½ tbsp butter
- ½ tbsp flour
- ¼ cup milk
- dash cayenne
- dash dry mustard
- ½ cup cheddar cheese shredded
- 1 tbsp parmesan cheese grated
- 1 egg separated
- 1 tbsp butter
- 1 tbsp parmesan
Instructions
- Preheat oven to 350°
- In a pan over medium heat melt butter, then add flour to make a roux
- Remove from heat and add cayenne and mustard
- Gradually stir in milk and stir until thick
- Place back on heat, add cheddar and parmesan and stir until it melts
- Remove from heat, add egg yolk stirring until well mixed
- Beat egg white until it forms moist but firm peaks
- Fold egg whites into cheese mixture
- Using 1/2 tbsp of butter, grease the inside of a ramekin then line with 1/2 tbsp parmesan
- Pour egg mixture into ramekin and bake for 15-20 minutes
Tried this recipe?Let us know how it was!